My mother's crab cakes are to die for. The recipe comes direct from the Governor of Maryland. Of course, probably over 50% of all Maryland crab cake recipes claim to come from the Governor of Maryland. Then again Maryland has had over 60 governors since ye olde Revolutionary War, so hell, maybe all of them are authentic. I mean, if you're even willing to believe the governor himself (rather than his hardworking chef) has anything to do with it. Isn't everyone's enduring memory of Spiro Agnew(MD gov. 1967-1969) that of him carefully forming crab cakes and placing them in a hot pan? I know. There's nothing more confidence inspiring than Spiro Agnew. So with no further ado, a bona fide recipe from the Governor of Maryland.
from the Governor of Maryland or you know, my mom
1 lb crabmeat (use backfin and remove all the cartilage or use jumbo lump which is a bit easier to clean - either way, get Maryland crab, there's no substitute for that.)
1/2C breadcrumbs (unflavored)
1t dry mustard
3 drops Tabasco
for cooking the cakes
We part ways with the governor, because he calls for 1/4 C light cream which we have never used.
for the sauce (family recipe, not governor's)
3 T mayonnaise
1 t dijon mustard
2 t lemon juice
Clean crabmeat. Mix all ingredients and form into flattened cakes. Pat cakes into more breadcrumbs to form a bit of a crust. I used to fry them in a small amount of olive oil, but lately I have broiled them. Cover the broiling pan with tin foil and and grease with olive oil. Using a spoon, smear about a teaspoon of olive oil on top of each crabcake (which you have placed on the broiling pan). If you fry the cakes, cook over medium heat for 5-8 minutes per side. They should be firm and nicely brown. If you broil them, cook about 5 minutes per side, turning the pan for evenness halfway through each side.
The traditional family sauce has been a mix of 3T mayonnaise, 1t Dijon mustard and 2t lemon juice.